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Chicken Stir-Fry Recipe

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This recipe for Chicken Stir-Fry, by , is from From the kitchen of......., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Shelton
Added: Friday, September 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup orange juice
1 1/2 tbsp cornstarch
1 lb skinless, boneless chicken breast, cut into strips
3/4 cup chicken broth
1 1/2 tbsp soy sauce
2 1/2 tsp vegetable oil
1 clove garlic, minced
1 tbsp minced fresh ginger or 1 1/2 tsp ground ginger
1 1/2 cups snow peas or green beans
1 medium red bell pepper, cut into thin strips (about 1 cup)
3/4 cup sliced green onion
2 cups cooked rice

Directions:
Directions:
In a shallow glass bowl, combine orange juice and cornstarch; mix well. Stir in chicken. Cover bowl with plastic wrap and refrigerate for 2 hours. Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside. In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Add chicken; stir-fry for 3 minutes. Add vegetables; stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing equally.

Personal Notes:
Personal Notes:
Short Cut: Use precut vegetables from the produce or salad bar section of the supermarket.

 

 

 

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